This recipe for Barbacoa de Res will be using Guajillo Chilies. You need to rehydrate these chilies before using them in the dish. Before doing so, though, don't forget to take off the stem. If you need to, you can use a knife to cut off the top. Place the three chilies into a pot on the stovetop. Boil the chilies for 5-10 minutes. Once done, place it on the side to cool.
To create a paste that you can use in your cooking, blend the chilies, vegetables, and seasoning. Once you are done, it should look like an orange or red paste. All the ingredients for this paste are interchangeable. If you prefer a different flavor, simply use different peppers.
In this step, you will use your knife and cutting board to cut the chuck roast into chunks. The size depends on your own preference, but it should be small enough to eat with tortillas.
Set the slow cooker to cook on low for 6-8 hours. Add the meat and sauce that was prepared previously to the slow cooker. If you would like to add more vegetables like onions and peppers, feel free to cut some more and add them before turning the slow cooker on. Set a timer.
When the timer reaches 30 minutes before the food is ready, be sure to place the tortillas on a flat pan to warm up. There is nothing better than eating tortillas that are warm as opposed to cold. The stovetop should be set to medium to low heat. You should flip the tortillas over in less than one minute as they can burn.
You can place the tortillas in a large bowl that you line with paper towels to trap the heat. Cover the tortillas with another paper towel to trap the heat further. Dice the white onion to use as a topping. Also, chop the bunch of cilantro to add to your barbacoa de res.